Breakfast Scramble Wrap
Prep Time: 20 min.
Combine sour cream
and salsa in small bowl. Cover; refrigerate until
serving time. Heat 10-inch nonstick
skillet over medium-low heat. In a small bowl,
combine eggs, dry mustard, salt and pepper. Beat with
wire whisk until well mixed.
Pour egg mixture into
skillet and cook for 1 minute or until eggs begin to
set. Gently stir until
eggs are completely cooked for 1 to 2 minutes. Remove from heat and
stir in cilantro, green onion, red bell pepper, and
For each wrap, place
3/4 cup cooked egg mixture onto each tortilla. Fold 2 opposite edges
of tortilla over filling. Starting at 1 open end, roll
up tortilla to enclose filling. Place onto
microwave-safe plate; microwave on HIGH (100% power)
until heated through for 1 to 2 minutes. Cut each wrap in half
and serve with sour cream and salsa mixture.